This is the easiest lemon buttercream frosting recipe, and it is oh-so tasty! This smooth lemon frosting is perfect for a wide range of desserts, from cupcakes and cakes to cookies and macarons.

I imagine you are here because you love the flavor of lemon. If this is you, you definitely will want to bake these delicious lemon scones for your family.

The Easiest Lemon Buttercream Frosting Recipe

If you’re a fan of citrusy flavors, you’ll love the tangy goodness of my lemon buttercream frosting.

Lemon buttercream is a classic frosting that is easy to make and can be customized to suit your tastes. The result is a smooth and creamy frosting that is bursting with a lemony flavor.

One of the great things about lemon buttercream is its versatility. It pairs well with a variety of cake flavors, including vanilla, chocolate, and even carrot cake. It can also be used to fill macarons or sandwich between cookies.

I absolutely love my vanilla buttercream recipe, so this lemon buttercream frosting recipe is slightly adapted from that.

I call this the easiest lemon buttercream frosting recipe because for this recipe you don’t have to zest or squeeze a lemon because all the flavor is found in my secret ingredient? What is the secret ingredient for this delicious lemon buttercream you ask? Lemon Oil. (affiliate link)

What is Lemon oil?

I learned about using oils in baking from an old cake cookbook. These oils are made from the squeezed rind of fresh fruit. Lemon oil adds an intensity of flavor without any bitterness.

Further, if you are wanting a smooth lemon buttercream, not needing lemon zest helps create that fluffy smoothness you desire.

Do not confuse lemon oil with lemon extract. They are two different things, with the lemon oil being more potent yet having a less chemical and artificial taste. In general baking, use 1/8 tsp lemon oil instead of using a teaspoon of lemon extract.

My Amazon link provides the lemon oil I use for both affordability and quality. I know it might seem more expensive at first to spend $10 on a 1 oz bottle, but if you figure you only use 1/4-1/2 tsp of lemon oil for a large batch of lemon buttercream, you realize that it is more cost-efficient than buying fresh lemons, with much less work.

Lemon oil can be used in other recipes – like cakes, cookies, ice cream, and hard candies. Because it is in the form of an oil, it won’t curdle any cream, which can be a risk when using lemon.

Ingredients Needed for the Easiest Lemon Buttercream Frosting Recipe

* Affiliate links provided for your convenience. Anything you purchase through these links helps to support Meaningful Mama and the free resources I provide. Thank you for choosing to support us.

This makes about 7 cups of lemon buttercream. It is enough to cover 48 cupcakes or an 8-inch round cake + 10-inch round.

1 cup butter flavored shortening (room temperature) – shortening adds stability, but this can be substituted for butter if preferred.
1 cup unsalted butter (room temperature)
2 lbs powdered sugar, or about 8 cups (sifted for best results)
1/2 teaspoon salt
2 teaspoons vanilla extract
1/4-1/2 tsp lemon oil, depending on the depth of flavor you enjoy. I like more lemon, so I do 1/2 tsp
6 oz heavy whipping cream

Note: I love using lemon oil, but if you don’t have it on hand and don’t want to buy it, you can use 3 Tbsp lemon juice and 2 1/2 tsp lemon zest as a substitute.

How to Make this Lemon Buttercream Frosting Recipe

In a mixing bowl, cream shortening, and butter until fluffy.
Add sugar, one cup at a time, mixing a bit between each addition. When adding sugar, you will want to start the mixer slowly so it doesn’t explode everywhere. Continue creaming until well blended. It will be coarse in texture until adding the liquid ingredients.
Add salt, vanilla, lemon oil, and 6 ounces of whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy, 1-2 minutes.
I always use the proportions described, but if you want it thicker, simply add more powdered sugar. Want it smoother? Add more whipping cream? Want a more mild lemon flavor, add less lemon oil. This recipe is easily adaptable to get just the right texture and flavor combination.

Note: Sifting the powdered sugar ensures a more smooth buttercream. Did you know that Kitchen Aid now makes a sifter and scale? I was gifted this, and it has made my baking life so much better.

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The Easiest Lemon Buttercream Frosting Recipe

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Prep Time 10

Total Time 10

Course Dessert

Cuisine Baking

Servings 7 cups

Ingredients

1 cup butter-flavored shortening room temperature – shortening adds stability, but this can be substituted for butter if preferred.
1 cup unsalted butter room temperature
2 lbs powdered sugar or about 8 cups (sifted for best results)
1/2 teaspoon salt
2 teaspoons vanilla extract
1/4-1/2 tsp lemon oil depending on the depth of flavor you enjoy. I like more lemon, so I do 1/2 tsp
6 oz heavy whipping cream

Instructions

In a mixing bowl, cream shortening and butter until fluffy.
Add sugar, one cup at a time, mixing a bit between each addition. When adding sugar, you will want to start the mixer slowly so it doesn’t explode everywhere. Continue creaming until well blended. It will be coarse in texture until adding the liquid ingredients.
Add salt, vanilla, lemon oil, and 6 ounces of whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy, 1-2 minutes.
I always use the proportions described, but if you want it thicker, simply add more powdered sugar. Want it smoother? Add more whipping cream? Want a more mild lemon flavor, add less lemon oil. This recipe is easily adaptable to get just the right texture and flavor combination.